Korean Kimchi Jeon with Scallion Dip

Kimchi jeon (kimchi buchimgae) is the fiery, tangy cousin of Korea’s beloved savory pancakes. It’s quick comfort: a crackly-edged fritter studded with chopped kimchi, best enjoyed hot from the pan with a punchy scallion-soy dip. This version uses both the kimchi and its vivid red brine to tint the batter and deepen flavor, balancing spice, acidity, and umami with an effortless method that rewards timing and heat more than culinary gymnastics.

Why you’ll love this recipe

• Crispy outside, tender inside: potato starch and hot oil ensure shattering edges.
• Pantry-friendly: relies on jarred kimchi and basic flour.
• Fast: under 30 minutes from chop to chew.
• Versatile: scales for a crowd and adapts to dietary needs.

Ingredient spotlight

• Kimchi: Well-fermented kimchi brings tang, heat, and complex depth. Lightly squeezing it concentrates flavor while keeping the pancake crisp. Don’t discard the brine—its color and acidity are essential here.
• Flour + Potato Starch: All-purpose flour provides structure; potato starch boosts crunch. If you’re gluten-free, swap in a 1:1 rice flour blend and keep the starch for crispness.
• Egg: Optional, but it adds tenderness and helps binding. Vegan? Skip it and add a splash more water.
• Oil: A neutral, high-heat oil helps develop those coveted lacy edges.
• Scallions: Layered into batter and dip, they provide grassy freshness that cuts through the richness.

Technique tips for peak crisp

1. Heat matters: Medium-high heat is the sweet spot—hot enough to crisp, not so hot that sugars in kimchi scorch.
2. Batter texture: Aim for thick but pourable. If it glops rather than flows, loosen with a tablespoon of water. If it spreads too thin, whisk in a teaspoon of flour.
3. Spread thin: A 0.5 cm-thick pancake ensures a crispy exterior without a doughy center.
4. Oil strategy: Start with a tablespoon, then drizzle around the edges after flipping to encourage frilly, crunchy borders.
5. Serve immediately: Unlike fluffy pancakes, jeon is at its best within minutes of leaving the pan.

Variations and substitutions

• Seafood Kimchi Jeon: Add 80–100 g small shrimp or squid pieces to the batter.
• Cheese Kimchi Jeon: Scatter a handful of shredded mozzarella before flipping for a stretchy, fusion twist popular in Korean pubs.
• Vegan: Omit the egg and verify your kimchi is fish-sauce free; add 20–30 ml extra water to maintain flow.
• Gluten-Free: Use rice flour instead of all-purpose; keep potato starch for snap.
• Extra Veg: Fold in julienned carrots or perilla leaves for fragrance.

The scallion dip, dialed in

Korean jeon loves a balanced dip. This soy-vinegar base mirrors classic yangnyeom-jang, while a touch of gochujang adds body and a rounded heat. Letting it rest for a few minutes softens the raw garlic and melds the flavors. If it tastes too salty, splash more water; if too sharp, increase sugar by a pinch.

Cultural notes

Jeon is a staple of Korean home cooking and celebration. During holidays like Chuseok and Lunar New Year, families gather to pan-fry assortments: vegetable, seafood, meat, and, of course, kimchi. Kimchi jeon is also a beloved “anju” (food served with alcohol), pairing beautifully with makgeolli, a lightly fizzy rice brew, or with an ice-cold lager. It’s thrifty, too—an iconic way to use older, tangier kimchi nearing peak fermentation.

Serving and pairing

Cut into bite-size wedges and serve communal-style with the dip. Pair with:

• Makgeolli or light beer to echo the carbonation and cleanse the palate.
• Roasted barley tea for a non-alcoholic, toasty contrast.
• A crisp cucumber salad to cool the heat.

Make-ahead and storage

• Batter: Mix dry ingredients in advance; add liquids and kimchi right before cooking for best texture.
• Cooked pancakes: Hold in a low oven (95°C/200°F) for up to 20 minutes. Re-crisp leftovers in a lightly oiled pan over medium heat 2–3 minutes per side; avoid microwaving, which softens the crust.
• Freezing: Layer cooked wedges between parchment and freeze up to one month. Reheat from frozen in a skillet.

Troubleshooting

• Soggy center: Pancake too thick or heat too low. Spread thinner and increase heat slightly.
• Falls apart: Batter too thin or not enough binding. Add a spoon of flour or include the egg.
• Too salty: Add a bit more water to the dip, or rinse kimchi briefly and pat dry before chopping.
• Not red enough: Increase kimchi juice or a pinch of gochugaru.

Chef’s notes

I like to reserve a few teaspoons of chopped kimchi to scatter on top right after flipping—those surface bits char ever so slightly, adding smoky pops amid the crunch. And while tradition leans toward one large pancake per batch, you can make smaller, snack-sized rounds that are easier to flip and even crisper. Most importantly, listen for the sizzle: a lively, steady hiss tells you the pan is hot enough to build that signature, lacy rim. Serve immediately with the scallion dip, and enjoy the satisfying contrast of tangy heat and shattering crisp in every bite.